one teaspoonful of vanilla, (with knife), one-fourth teaspoonful salt.
Ice water to form stiff dough.

FLUFFY CORNSTARCH PUDDING.

One pint of milk, three tablespoonfuls sugar, two tablespoonfuls
cornstarch, whites of three eggs, a little salt to taste, one-half
teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on
in a double boiler; when heated, add sugar, salt and flavoring; when
scalding hot, add cornstarch, which has been dissolved in a little cold
milk. Let this cook a minute or two, stirring well, then add the stiffly
beaten whites of eggs, using cut-and-fold method. Turn mixture into
molds which have been wet with cold water; sherbet cups make excellent
molds, tea cup half filled will do. Turn into suitable dishes and serve
with custard sauce. Maraschino cherry on top of pudding is attractive.

Custard Sauce.

One pint milk, yolks of three eggs, three tablespoonfuls sugar, one
teaspoonful vanilla or lemon, little salt. Beat egg yolks, add to these
the sugar; heat milk in a double boiler, add salt and beaten egg yolks,
stirring until the mixture thickens. Flavor when cool.

FROZEN PUDDING.

Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and
water) to cover until softened; mix one quart cream and three-fourths
cup sugar, and flavor, then freeze. Line two-quart mold with
lady-fingers, crust side down. Fill with alternate layers of cream and
fruit, cover, pack in salt and ice and let stand two hours. Serve with a
nice boiled custard or whipped cream.

FRUIT PUFFS.

Make dough as for dumplings or fruit roll, only stiff enough to drop
from spoon. To one pint sifted flour add one heaping teaspoonful baking
powder, one-fourth teaspoonful salt, lump of lard or butter size of
small egg, milk to make dough of consistency to drop it from a
tablespoon. Drop a little dough on top of fruit, having cup about
two-thirds full. Place cups in steamer and steam about three-fourths of
an hour. Serve with any sauce or dip preferred.

FRUIT ROLL.

One pint flour, one tablespoonful sugar, one teaspoonful baking powder,
pinch of salt, rounding tablespoonful lard, milk enough to roll. Roll in
a long piece and put fruit (ripe or canned peaches, apricots,
raspberries, blackberries or cherries) in center, then put the two sides
together, a little water will make it stick; turn over and put in pan.
Butter the top, take one-half cup sugar and one tablespoonful flour, mix
thoroughly